Name: Mussels with Pernod and Cream
Yield: Serves 2; can be doubled
Ingredients: 1 1/3 cups sliced leeks (white and pale green parts only); 1 1/4 cups dry white wine; 1/4 cup diced red bell pepper; 2 pounds mussels, scrubbed, debearded; 1/2 cup whipping cream; 3 tablespoons Pernod or other anise liqueur; 3 tablespoons chopped fresh parsley

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Mussels with Pernod and CreamRichard Eskite

This recipe can be prepared in 45 minutes or less.

Start with a romaine salad tossed with Dijon vinaigrette, and pass rolls for dipping into the mussel broth. Lemon tarts from the bakery would be a nice finale.

Recipe notes

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